Tag-Archive for » casserole «
This is a great casserole recipe I added a couple of things to this one which I have listed below. I also can not get cream of mushroom soup here so I used a packet mix and made it with a mix of milk and cream. I also had some cod I wanted to use up so I added this too, this recipe is very versatile and can be played around with. I served our as is but I did have some leftovers and I served it the next day over pasta and it was really good. If you would like to read more reviews on this recipe please click here.
If you have been keeping up with the progress of 
my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Jar artichoke hearts, drained and chopped in half
4 Scallions, chopped
3 Garlic cloves, minced
1/4 lb Mushroom, sliced
4 Tablespoons butter
650g Shrimp, peeled and deveined
1 Can cream of mushroom soup, undiluted (I used a packet mix and made it up with a mix of milk and cream
1/2 cup mayonnaise
2 Tablespoons sherry wine
1 Tablespoon worcestershire sauce
1/4 Teaspoon pepper
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh tarragon
1/2 Cup parmesan cheese, grated
200g Frozen chopped spinach, thawed and drained
Paprika
Extra parmesan cheese for the top
Method
1 Arrange arichokes in buttered 7×11″ casserole.
2. Saute shrimp, scallions, garlic and mushrooms in butter for 2-3 minutes.
3. Stir in next 9 ingredients.
4. Stir gently and warm through.
5. Pour mixture over artichokes.
6. Sprinkle top with paprika and cheese.
7. Bake at 350 for 20 Minutes.
All photos taken by me unless otherwise stated.
This is a very easy recipe to throw together and the taste at the end of the cooking time is exceptional. We always love our stews in winter and the weather has been so cold here lately that this is that perfect winter warm for those cold nights. As with most stews you can add what ever vegetables you like, I have listed what I added below but I sometimes vary this if I have some veg I need to use up. I just adjust when to add certain veg for the correct cooking time.
If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted
camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Cups carrots, chopped
2 Cups potatoes, chopped
1 Large onion, diced roughly
4 Garlic cloves, crushed
2 Bay leaves
1 Teaspoon sage
1/2 Teaspoon black pepper
2lbs Chicken thighs, cut into 1 inch cubes (I used breasts)
1(14 ounce) Can chicken broth
1 (10 3/4 ounce) Can condensed cream of chicken soup
2 Tablespoons water
1 Tablespoon cornstarch
1/2 Cup all-purpose flour
1/2 Cup sharp cheddar cheese, shredded fine
1/3 Cup cornmeal
1 Teaspoon baking powder
1/4 Teaspoon salt
1 Large egg, beaten
2 Tablespoons milk
2 Tablespoons butter, melted
Method
1. In a 4 or 5 quart slow cooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
4. Cover; cook on low heat for 8-10 hours.
5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
6. In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
7. Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not lift cover during cooking.
All photos taken by me unless otherwise stated.
